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Monday, May 21, 2018

For My son in law's birthday I was looking for an easy to bake and yet a
fancy cake recipe. While browsing recipe
ideas for the same, I noticed that Saffron pistachio cake is quite famous. It looked
exotic and elegant. This Moist and delicious cake infused with saffron ,cardamom
flavor with a chopped pistachio. The richness of the Pistachios coupled with
the delicate saffron just melts in your mouth. The cake turns out moist,
flavourful and delicious. It is very festive in appearance It is rich in taste
and flavour.

Saturday, May 19, 2018

Plenty of jackfruit is available in Mumbai. In my everyone Like
jackfruit very much. From jack fruit i made chakka varatti. chakka payasam,
chakka curry.For evening snack I wish
to prepare chakka dosa.It is similar like vella dosa. in that we adding
jackfruit pulp. This dosa is different than the regular ones in that its thick
and sweet and does not really need a side dish./chutney. Jackfruit flavour
,cardomonand dallop of ghee makes this
dosaheavenly delicious.

Ingredients:

Rice- 1 cup

Ripe Jackfruit, chopped- 1 cup

Jaggery- 1/2 cup

Cardamom pods- 1/4 tsp

Grated Coconut- 1/2 cup

Salt- A pinch

Ghee-as needed

Method:

1.Wash and soak the rice for 1-2 hours.

2.Chop jackfruit into small pieces. Also chop jaggery in to small
pieces.

Wednesday, May 9, 2018

Mango Masatani is a popular mango milkshake drink from Pune . Mastani
is a unique name it’s actually based on the name of the queen Mastani
who was wife of Peshwa Bajirao. Mango Mastani is nothing but a thick milkshake
served with a big dollop of icecream and it tantalize your taste buds and cool
your senses. Relish this glassful of flavorful drink this summer to beat the
heat. Serve it to guests or to kids, everyone will be over joyed to have it.

Ingredients:

Ripe Mangoes – 2

Fresh cream 1 cup

Sugar- 3 tbsp as per taste (optional, skip if mangoes are sweet)

Cashew nuts – 2 tbsp ( finely chopped )

Almond – 2 tbsp ( finely chopped )

Pistachios – 1 tbsp finely chopped

Milk – 400 ml

cherries for garnish- 2-3

few sliced mango cubes for garnish

Method:

Wash, peel and cut 2 ripe mango
into small pieces. Keep a little mango aside for making the shake. Put the
thick pieces of mangoes in a jar. Add 3 tbsp sugar, 400 ml milk to it to
prepare a thick shake. Blend it well.

To prepare Mango Mastani:

Pour the mango shake into it. Leave a little space in your glass.Put 1 or 2 scoops of ice-cream /heavy cream
in it, Garnish with chopped dry fruits ( cashew, pistachios almonds in it) Then
add chopped pieces of mango and cherry in a glass.Luscious Mango Mastani is ready . serve them
chilled.

Sunday, May 6, 2018

Rasmalai is one of the popular
Indian sweet from West Bengal. Rasmalai is basically, a soft and spongy cottage
cheese balls dunked in saffron flavoured milk and garnished with dry fruits.
The word Angoori derives from the name Angoor which means grape in Hindi, is
significant here for its shape and size. This angoori Rasmalai is creamy, soft
and luscious and heavenly delicious. I made this dessert for my daughter's
Birthday.

Ingredients
:

For
the Paneer:

Full
cream milk - 1litre

Lemon
juice - 3 tbsp

For
the Sugar Syrup:

Sugar
-1/2 cup

Water
- 3 cups

Cardamon
-1/2 tsp

The
Saffron Flavoured Thick Milk:

Thick
milk- 1 litre

Sugar-
1/2 cup

Cashew
nut - 2 tbsp

Pistachio-
2 tbsp

Cardamon
powder - 1 tsp

Saffron
- a good pinch

Yellow
food color - a small pinch

Almond/Pistachio
slivers, for garnishing

Method:

1.Heat 11/2 litre of the milk in a
heavy bottomed pan. Allow the milk to come to a boil. Once the milk comes to a
boil, pour in the lime juice and give the milk a stir. Turn off the heat.

2.The milk will curdle immediately.Let
it rest for 5 minutes. Drain the curdled milk in a cheese cloth.Wash the cheese
under running water to remove the traces of lemon juice.

3.Tie the cloth holding the corners
and hang it in the sink tap for 1 hour to drain away any excess whey.

4.Place the chena in a wide mixing
bowl and begin to knead the chena with the heel of your palm.

5.Knead well for
about 5 to 10 minutes until you get a really smooth dough.

6.Make small bite size balls of the
chena dough. Roll the chena balls between your palm to make the outer surface
smooth. This will be your angoori (grape sized) rasmalai balls.